Roasted Potato and Tuna Salad
YIELD: 4415 grams
| Ingredients | Amount |
|---|---|
| Good Catch® Plant-Based Tuna Flake, (1 full saddlebag) | 1133 grams |
| Russet potatoes, medium dice | 2500 grams, raw |
| Old Bay seasoning | 85 grams |
| Olive oil | 240 grams |
| Celery, small dice | 535 grams |
| Thinly sliced scallions | 200 grams |
| Fresh dill, chiffonaded | 70 grams |
| Italian flat-leaf parsley, chiffonaded | 50 grams |
| Dressing | |
| Roasted Garlic Purée | 150 grams |
| Plant-based mayonnaise | 355 grams |
| Dijon mustard | 60 grams |
| Ground black pepper | 16 grams |
| Extra-virgin olive oil | 40 grams |
| Old Bay seasoning | 35 grams |
INSTRUCTIONS
Thaw tuna in the refrigerator overnight.
Preheat oven to 400°F.
Toss potatoes in olive oil and Old Bay seasoning and spread in a single layer on parchment paper–lined sheet pans.
Roast potatoes for 15-20 minutes or until just cooked through. Remove from oven and allow to cool completely.
Whisk all dressing ingredients together.
Gently toss the cooled potatoes with tuna, dressing, celery, scallions, dill and parsley.
Serve cold.